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    • February 2, 2017 in Recipes

    Carrot – Apple Soup


    1 Cup low-sodium vegetable broth

    6 baby carrots

    1 fuji apple, cored, and chopped

    1“  piece of fresh ginger, peeled

    1/2 teaspoon curry powder



    Combine broth, carrots, apple, ginger, and curry powder in a large microwave-safe bowl or 4-cup glass measuring cup.

    Partially cover and cook on high power until carrots are tender, up to 6 to 7 minutes.  (Check halfway through to prevent overcooking.)

    Let cool slightly, then carefully transfer to a blender and blend until smooth.

    Season with salt